I am having a good tea day. I’m at home relaxing so why skimp on the quality stuff – lol. It’s been a while since I had this so I decided to have some today. I really think the xi ying teapot is the perfect way to make wuyi oolongs.
I decided to steep this up at 180 F for 2 minutes. It’s very roasty and woody with cinnamon notes and dried fruit. Someday I need to go back to Red Blossom and get another of their Wuyi teas. I seem to remember the Tie Luo Han as also being very good.
A guy at another local tea shop told me that the darker style oolongs don’t really go stale and might even improve with age. I wonder if that is true.
see my previous notes on this if you are interested. :)
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I’ve heard the same of the darker oolongs.
Saturdays were designed for good tea that you can take time to enjoy :) This definitely sounds like one of those!
at least that makes me feel a bit better about not drinking it really quickly. :)
Yes about the darker Oolongs….
@Charles, it is nice to have some tea I don’t have to worry about going stale. That is a definite benefit of pu-erhs as well.
My thoughts exactly….
I’ve heard the same of the darker oolongs.
Saturdays were designed for good tea that you can take time to enjoy :) This definitely sounds like one of those!
at least that makes me feel a bit better about not drinking it really quickly. :)
Yes about the darker Oolongs….
@Charles, it is nice to have some tea I don’t have to worry about going stale. That is a definite benefit of pu-erhs as well.
My thoughts exactly….